We are in the middle of fig season and are rushing to use as many figs as possible before they hit the ground. It would be such a shame to let the beautiful and tasty fruit go to waste!
Figs are not only tasty, they are very healthy and have been linked to lowering blood pressure and even preventing cancer
Below is a healthy, low-sugar fig jam recipe for you to enjoy! This recipe was inspired by a Food & Wine recipe.
2 pounds (purple) figs, stemmed and cut into 1/2-inch pieces
1/2 cup honey (use your favorite! We like orange blossom or clover honey)
Juice of 1 medium to large lemon
1/2 cup water
- Pomona's Universal Pectin
- Pomona's doesn't use sugar to activate, allowing you to make a jam without as much sugar. We love how this lets the flavor of the fruit shine through.
One of our favorite variations is to include a sprig of Fresh Rosemary or Fresh Thyme with the lemon juice and substituting red wine for the water. Remember to discard the herb before jarring.
Serving Size: Three 1/2 Pint Jars
Timing: Approx. 45 Minutes
Step One: In a large saucepan, combine the figs with sugar, stirring occasionally until the sugar has dissolved and the figs begin to break down (about 15 minutes).
Step Two: Mix the lemon juice and water/wine to the fig mixture and bring to a boil. Reduce the heat and simmer the jam, stirring until the liquid runs off the spoon in thick drops (about 20 minutes).
Optional: Use a stick blender to smooth the fruit out. This gives you a consistency closer to what you can find in the store.
Step Three: Spoon the jam into sterile jars, leaving 1/4 inch of space at the top. Close the jars and flip them upside down, letting them cool to room temperature. You may now store the jam for up to three months.
We like to use this fig jam paired with cheese, or even as a fun variation to a classic PB & J.